The New Noodles

Delicious, gluten-free ways to get your pasta fix

BY Rochelle PalermoPHOTOGRAPHY Pornchai Mittongtare

With gluten intolerance on the risein 2004, the National Institutes of Health estimated that 3 million Americans may suffer from celiac disease, the most severe form of gluten intolerancefood companies have stepped up to the plate to offer an ever-expanding range of gluten-free options. In the pasta aisle this has meant the gourmet trend has shifted from shapes (orecchiette, anyone?) to ingredients (quinoa, corn, black soybean, and brown rice, to name a few).

But the new noodles aren’t quite the same as wheat-based pastas, as anyone who’s tried them will tell you. That’s why we came up with the following recipes. They make the most of the different tastes and textures of gluten-free pastas, so they’re a delicious choice for any health-conscious eater.

These two veg-friendly cookbooks are loaded with info on gluten intolerance and tips for successful cooking and baking:

Roasting broccoli gives it a rich flavor, and causes tiny florets to fall off the stalks, which coat the spaghetti and give it a pesto look. The sauce is perfect for the delicate texture of soy spaghetti, which must be handled carefully to keep it from breaking.

Truffle oil adds a luxurious flavor to the rich brothy sauce that coats slightly nutty-flavored, gluten-free quinoa fettuccine. If you don’t have truffle oil on hand, try the recipe with walnut oil or a good-quality olive oil.